[Lunch only] Felice 8,800 yen Seasonal delicacies - Italian cuisine where you can enjoy both seasonal ingredients and meat and fish ☆ Private rooms available
Felice ¥8,800
Stuzzichini A little treat before the appetizer
Antipasti Marinated Rice with Inventive Vegetables Marinated Yellowtail with Winter Vegetables
First Plate Zucca with Black Pumpkin Soup Pumpkin and Black Cabbage Soup Tagliatelle with Creamy Mushroom Sauce Tagliatelle with Creamy Mushroom Sauce
Second Plate Oven-Baked Lobster with Herb-Flavored White Wine Sauce
La Carne Scottadito Abbacchio Grilled Lamb Loin on the Bone
Dolci Babà Baba
Homemade Bread Caffè o Te, Biscotti After-meal Drink: Biscotti
Our chef carefully selects the freshest seasonal ingredients and prepares authentic Italian cuisine. ★Menu may vary depending on availability★
Bistecca ¥11,000 and up
Stuzzichini A small treat before the appetizer
Antipasti Marinated Salmon with Verdure Invernali Marinated Tasmanian Salmon with Winter Vegetables
First Plate Zucca with Cavolo Nero Pumpkin and Black Cabbage Soup Tagliatelle with Creamy Mushroom Sauce
Second Plate La Carne Bistecca Yonezawa Beef Sirloin 120g ¥14,300
Continental Arrosto Potatoes with Rosmarinus Roasted Potatoes with Rosemary Mixed Salad
Dolci Tiramisù Tiramisu Pane della Casa Homemade Bread Caffè o Te, Biscotti After-meal Drink: Biscotti
¥22,000ពន្ធ ត្រូវបានបង់
Yamagata Beef A5 Steak Course [Bistecca] 17,600 yen Yamagata Beef Sirloin and Fillet 120g ☆ Private rooms available
Bistecca The name "bistecca" comes from a beef steak that originated in the 15th century in front of the Church of San Lorenzo in Florence. It is said that the dish originated from a festival where large chunks of beef were served, marking the origin of bistecca.
Enjoy the luxurious and juicy marbled meat of carefully selected Yamagata beef sirloin.
Stuzzichini A small treat before the appetizer
Antipasti Marinated Salmon with Verdure Invernali Marinated Tasmanian Salmon with Winter Vegetables
First Plate Zucca with Cavolo Nero Pumpkin and Black Cabbage Soup Tagliatelle with Creamy Mushroom Sauce
Second Plate BISTECCA Yamagata Beef Sirloin and Fillet
Continental Arrosto Potatoes with Rosmarinus Roasted Potatoes with Rosemary Mixed Salad
Dolci Tiramisù Tiramisu
Pane della Casa Homemade bread Caffè o Te, Biscotti After-meal drink: Biscotti
¥17,600ពន្ធ ត្រូវបានបង់
Japanese Black Beef Steak Course [Bistecca] 11,000 yen 120g Japanese Black Beef Sirloin ☆ Private rooms available
Bistecca refers to a beef steak that originated in Italy.
The name “bistecca” is said to derive from a festival held in front of the Basilica of San Lorenzo in Florence around the 15th century. At that festival, large cuts of beef—considered the predecessors of today’s bistecca—were served.
The broad section along the back from shoulder to loin is called the roast; a portion of that roast is known as the sirloin. Located near the animal’s lower back, this area does little work, resulting in meat that is tender and melts in the mouth. The lean portions are beautifully marbled with fine, lace-like fat, producing an elegant marbling. The meat around the spine has a distinctive, concentrated savor; the marbled fat is pleasantly sweet and the juices are juicy and flavorful.
Stuzzichini A small bite served before the antipasti
Antipasti Orata Marinata e Verdure Autunnali Marinated red sea bream with autumn vegetables
Primi Piatti Zuppa di Funghi Stile Cappuccino Brown mushroom soup — cappuccino style
Calamarata Napoletana Calamarata pasta with seafood, Neapolitan style
Secondi Piatti BISTECCA Kuroge Wagyu sirloin
Dolci Tiramisù Tiramisu
Pane della Casa House-baked bread Caffè o Te, Biscotti After-dinner coffee or tea, biscotti